Scallop Trippa alla Romana
Scallop Skirts, Semolina Gnocchi, Lemon, Chives, Parmesan
Chef Brian Gianpoalo of Moëca | Cambridge, MA
Adapted by StarChefs | June 2024
INGREDIENTS
Scallops:
Neutral oil
8 cloves garlic, sliced
2 cups brunoise carrot
2 cups brunoise celery
3 cups brunoise onion
Kosher salt
Chile flake
1 tablespoon chopped thyme
1 tablespoon chopped oregano
60 live scallop skirts, cleaned and cut into 1-inch pieces
2 cups white wine
2 cups clam broth
1 cup tomato paste
To Assemble and Serve:
1 cooked semolina gnocchi, cut into a 3½-inch disk
Olive oil
Lemon juice
Extra virgin olive oil
Chives
Grated parmesan cheese
METHOD
For the Scallops:
In a sauté pan over medium flame, heat oil. Add garlic and cook until lightly toasted. Add carrots and sweat 2 minutes. Add celery and onion. Cook until vegetables have softened. Season with salt, chile flakes, and herbs. Reduce heat and add scallop skirts. Cook until liquid has cooked off, stirring occasionally. Deglaze pan with wine and cook off alcohol. Add broth and until liquid is fully reduced. Stir in tomato paste. Cook additional 2 minutes, or until sauce has thickened and scallops are tender. Taste and adjust seasoning. Remove from heat and let cool.
To Assemble and Serve:
Heat oven to 500°F. Bring a pot of salted water to a boil. Parcook gnocchi. In a sauté pan over medium flame, heat olive oil. Add gnocchi and sear until crispy. Transfer to a sheet tray. Top with generous amount Scallops. Bake until Scallops are slightly charred. Drizzle with lemon juice and extra virgin olive oil. Garnish with chives and grated parmesan. Transfer mixture to a serving plate.
